Hi everyone
The pig that we butchered last time...
I kept a piece of pork belly
to share with you how to cook "Hong Shao Rou" (Braised pork)
This time I will not use soy sauce
Instead, I will try an old-fashioned way of cooking and see how it tastes
We have frozen the meat in advance
Why freeze it?
Because frozen meat looks better after cutting
Qi Er Wa
Yes
Can you pick some green onions?
I'm gonna wash the meat
It's better to freeze the meat first
After freezing, burn it with flame
Then, cut it into slices
So that the pork slices have uniform shape
Look, after you remove the burnt, black layer
The meat will not taste bitter
Four or five should be enough
Ok
Wash it again
This dish is really suitable for elderly people and children
Because the meat can be cooked till very soft and tender such that they can enjoy even if their teeth are not strong
Ok
Let's cut it
Look
The meat...
The meat can be cut into nice and uniform pieces if it's frozen in advance
Let's cut it into strips and then into cubes
What about mahjong tiles-size?
Ok
How about this size?
Okay
Anyway, as long as it can be cooked thoroughly
For this size of meat pieces, how many piece can you eat, uncle?
More than 10 pieces
10 pieces?
More than 10 pieces
How about when you were young?
I couldn't eat as much as I do now
Not this much?
Now I can eat a lot
Meat wasn't as accessible when I was young
That's true
Guess how heavy this bowl of meat is
About 6 or 7 Jin (3 - 3.5 kg)
You got it. It's 6.5 Jin
Ok. Now this's almost done
Let's prepare some side ingredients
To cook the "Hong shao rou", you only need to add green onion, ginger, and rock sugar
And 2 Jin of baijiu
and some spices
No need for soy sauce
Knot the green onions
I'll put it into the pot while cooking the meat
Then crush some rock sugar
for caramelization
We have 6 Jin of meat. 3 star anises would be enough
Along with a piece of cassia cinnamon bark to enhance the flavor of the pork
Ok. Let's start cooking!
Qi Er Wa, please make the flame larger
Ok~
I'm gonna boil the meat first
Add in the meat when the water is still cold
Have you lit it up?
Not really
Let me try it if you can't light it up
Okay. Please, uncle
Ok
Come on
How can you claim that you come from the countryside if you can't light the fire?
Okay okay. Just step aside
Step aside and let me do this
See? We can light it up in a few seconds
The liquor is kind of strong
How much can you drink?
No... I can't drink much
Haha. Can't drink?
The meat will be cooked with alcohol though
Doesn't matter
I can play drunken boxing when I get drunk
You won't get drunk
The dish will not taste like alcohol after cooking
There's no alcohol left
The alcohol will evaporate during cooking
Do you want to keep boiling it for a long time?
Or will you take out the meat when it's done?
I need to boil it till all the scum is spat out
Until there is no more scum left?
Yes
Ok. Now I need to take out the meat
Now add some oil into the wok
and stir-fry the meat for a while
In the beginning, you should not pour much oil into the wok
As long as it's enough to grease the wok
Okay. A little oil is enough
Then fry the meat for a while
Oh. The color is changing
Now you can see that the fat is coming out of the meat
If you don't like greasy food, cook it for a longer time to render more fat out of the meat
It won't taste good if it's too dry
It will be less greasy and will smell better
Nah... Not delicious
Take out the meat
Ok. Now we need to cook the caramel
Add a little water
Add a little water into the wok
It's hard to control the heat here, so I use some water to cook the caramel
Light up the fire
It's actually very easy to cook the caramel
When it turns from soy-sauce-color into deep brown
Add some boiling-hot water into the wok
Uncle, can you smell the caramel?
Yeah
Not ready yet
Now big bubbles are coming out
We should add water when big bubbles disappear and small bubbles come out again
Now small bubbles appear
Ok. It's turning amber
Now the small bubbles are coming out
This is the right time
Ok! Add water now
The water is added at the perfect time
See? The caramel
I'll know if it's good by simply tasting it
It's got no flavor
The caramel without any flavor is just perfect
Okay. Let's put the meat inside
Stir-fry it for a while
Ok. When it's well combined, put the spices into the wok
and green onion and ginger
Ok. Almost there
Pour the Baijiu liquor into the wok
Here I've got 2 Jin of Baijiu liquor
2 Jin may not be enough
To save the liquor
add some water instead
The liquid should just submerge the meat
submerge the meat
Then cover the wok
Cover the wok and boil the water
When boiling, add some seasonings
Ok. It's boiling now
As I said, add the seasonings after boiling
Actually, water shouldn't have been added into this dish
It's just because I don't have enough Baijiu liquor
We don't have to be so serious since this is home cooking
I just put a piece of rock sugar. Now I'm gonna add some salt
You must be precise about the amount of salt
It should neither be too salty nor too bland
Ok. That's the right amount
When it's boiling, the scum should also be removed
The scum is oil in fact
Let's remove some of it
Now cover it again and boil it for 40 minutes
Now the meat has been boiled for 40 minutes
I'm gonna pick out the green onion
It has turned yellow already
I'm removing the ginger as well
If the ginger and the green onion are boiled for too long, they become sour
and negatively affects the flavor
Ok. Now let's remove the lid
Keep simmering until the meat turns soft
Now it's just a little soft. Not soft enough
The color has been absorbed well
Looks good
Wait for the sauce to thicken
Isn't it hot?
Can you chew it?
We can boil it for a little bit longer if it's not soft enough
It's ok
Now we are using high heat to thicken the sauce. After that, the dish is ready to serve!
You can take a look at the meat
Stir it again and it's ready!
Ok! It's almost done!
Let's take it out
Take it out with the spatula
We can't eat it up today
Next time we can add some napa cabbage and daikon radish to boil with the meat
Some green onion as well
Yeah. More green onion
Hmm
Soft enough?
Yummy!
So this dish is really suitable for elderly people
Just cook it for a bit longer
Good for elderlies or those without strong teeth
Delicious!
Ok. That's the end of this video
Bye bye!